Tomato & Cucumber Salad

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Ingredients
1 Cucumber
1 Cup Red Cherry Tomatoes
1 Cup Yellow Cherry Tomatoes
3 TBSP Olive Oil
1 tsp Lime Zest
2 TBSP Lime Juice
1/4 Cup Red Onion
1/2 tsp Sugar
1 1/2 tsp Salt
1/4 tsp Pepper
1 TBSP Cilantro

 
Instructions

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In a medium bowl, add the oil, lime juice, lime zest, sugar, salt and pepper.   Whisk until well blended.  

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Wash and dry the cucumber.   Using a vegetable peeler, peel the cucumber giving it a striped effect.   You can also use a fork to give the cucumber smaller lines down the skin.  Cut the cucumber in half lengthwise. 

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Scoop out the seeds.  Cut the cucumber in 1/4 inch pieces and add to the bowl of dressing.

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Cut the cherry tomatoes in half and add to the bowl.

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Chop the red onion small and add it to the bowl with everything else. 

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Once all the ingredients are in the bowl, toss very well making sure that the cucumber and tomatoes are completely covered in dressing.    Add the cilantro and give it another good stir.   Put the salad in the refrigerator for at least 1 hour.  The longer this salad sits, the better it gets.  Enjoy.

Ramen Noodle Cole Slaw

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Ramen Noodle Cole Slaw

This is the most requested salad at my family gatherings because it is fantastic.  Crunchy, sweet, tangy and fresh all make this a great salad.  

 

Ingredients
2 (3 ounce) packages of beef-flavored ramen noodles
1 Cup Slivered Almonds
¼ Cup Sesame Seeds (optional)
1 (16 ounce) bag shredded cabbage
1 (10 ounce) bag broccoli slaw mix
¾ Cup sliced green onions
1 Cup vegetable oil
½ Cup sugar
1/3 Cup rice wine vinegar

 

Instructions
 Preheat oven to 400º.  Break ramen noodles into small pieces and place them on a large baking sheet.  Add the almonds and sesame seeds. 
Cook 6-8 minutes until lightly browned.  Set aside.
In a large bowl, combine cabbage, broccoli slaw and green onions.
In a small bowl combine oil, sugar, vinegar and ramen noodle seasoning packets.  Pour over slaw mix.  Stir until well combined.  Add the ramen noodles, almonds and sesame seeds.  Serve immediately. 

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Zucchini Salad

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Zucchini Salad 1
Raw zucchini is almost better than cooked zucchini.  It has a crisp texture that stays for a long time.  This dressing is so simple, but so good.  The pine nuts add a decadent touch.
Ingredients
2 Small Zucchini
1/3 Cup Olive Oil
2 TBSP Lemon Juice
¼ Cup Pine Nuts, toasted
1/2 Cup Basil – chopped
1/4 tsp Red Pepper Flakes
Parmesan Cheese shavings
1 tsp Salt
½ tsp Black Pepper

 

 

 
Instructions
 Cut the zucchini either in small round pieces or you can use a vegetable peeler and make ribbons.  Put the zucchini in a colander and sprinkle with salt.  Let sit for ½ hour until some of the water comes out of the zucchini.  Rinse very well.In a medium bowl, combine the zucchini, olive oil, lemon juice, toasted pine nuts, basil, red pepper flakes, salt and black pepper.  Mix thoroughly.  Add the Parmesan shavings before serving.  

Cobb Salad

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Cobb Salad 2

This Cobb Salad is delicious.  I never met anyone who didn’t love Cobb salad.  There is definitely something for everyone here.  Grilled chicken, bacon, crisp lettuce, amazing.  Invite someone to your home and serve this Cobb Salad, your guests will thank you.

 

Ingredients
1 Head Romaine Lettuce
1 Head Iceberg Lettuce
1 Head Leaf Lettuce
2 Chicken Breasts
6 Slices of Bacon
1 Pint Cherry Tomatoes
4 Hard Boiled Eggs
1 Avocado
1 Green Onion
Blue Cheese Crumbles
Blue Cheese Dressing

 

 Instructions
Grill the chicken and set aside to cool.  Cook the bacon and set aside to cool.
Starting with the lettuce, wash and cut the romaine into small pieces, the iceberg into small chunks and tear the leaf lettuce into bite-sized pieces.  Add all the lettuce to a large serving dish.
Chop the chicken, bacon, avocado and eggs.  Put each of them in a row on top of the lettuce. 
Cut the tomatoes in half and put half of them on each end of the platter.  Fill in with blue cheese crumbles. 
Chop the green onion and sprinkle on top.
Serve with blue cheese dressing.

Orzo Salad

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Orzo SaladThe roasted vegetables in this salad are so flavorful and delicious, you will find yourself making this over and over again.  You can use any vegetables you have on hand.  Be creative and enjoy.
Ingredients
1 Cup Orzo
2 Cups Roasted Vegetables – Onions, Peppers, Zucchini (or any of your choice)
2 TBSP Olive Oil
2 TBSP Parsley – chopped
2 TBSP Basil – chopped
1 Clove Garlic – chopped
3 TBSP Parmesan Cheese
½ Cup Red Wine Vinaigrette Dressing
Salt and Pepper

 

Instructions

Fill a large stock pot with water and 2 tablespoons salt.  Cook the orzo according to the package directions, until al dente, drain.Cut the vegetables in bite size pieces and arrange them single layer on a sheet pan.  Sprinkle with 2 tablespoons olive oil, salt and pepper.  Toss until all the vegetables are coated.  Roast in a 350º oven for 30 minutes.Add the roasted vegetables to the orzo.  Add the parsley, basil, cheese and vinaigrette dressing.  Toss.  Add salt and pepper as needed.

Add salt and pepper to taste.